Grilled shrimp satay with peanut sauce

This is based on a recipe from Cooking Light; I made it for a barbeque at Penny’s house, and doubled the recipe. Happy birthday, Levi!

Marinade:
1/4 c water
3 tbsp soy sauce
1 oz fresh ginger, peeled and minced (about 3 tbsp)
1 small jalapeno pepper, seeded and minced
2 garlic cloves, minced
1 1/2 lb 26 ct shrimp

Sauce:
1/3 c light coconut milk
3 tbsp natural peanut butter
1 tbsp fresh lime juice
2 tsp sugar
1/4 c chopped fresh cilantro

For skewers:
4-6 lime wedges
1 each red, orange, yellow, and green bell peppers, cut into 1/2-inch pieces
2 vidalia onions, sliced

Peel and devein shrimp. Combine marinade ingredients with shrimp in a plastic container. Add a little water and soy sauce if needed; you need less marinade if you use larger shrimp. Marinade shrimp for 1-2 hours, turning occasionally.

To prepare the sauce, combine all the sauce stuff but the cilantro in a blender, and process until smooth. Stir in cilantro; set aside. (Don’t forget you made it, though!)

Thread shrimp, peppers, and onions onto skewers. Reserve marinade. Brush grill with olive oil. Place kebabs on grill. Turn a few times, brushing with marinade. Serve with peanut sauce and lime wedges.

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6 Responses to Grilled shrimp satay with peanut sauce

  1. senioritis says:

    Please please come visit me, soon. Very soon. As I garden compulsively, I’m in grave danger of dying of malnutrition.

  2. cbd says:

    Grow ye not delicious edibles?

  3. Marcia says:

    This recipe sounds delicious! I’m going to have to try it as soon as I get home.

  4. Molly says:

    I am going to try to make this for my boyfriend’s birthday party this weekend. I hope it’s good.

  5. Molly says:

    I made the recipe and here’s what I think – I don’t think that having a creamy dipping sauce is a good idea for BBQ’s that are outside in the blazing hot sun. I made me think of spoiled milk and that certainly doesn’t go well with summer cocktails. The shimp were good on their own.

  6. cbd says:

    I’m glad you enjoyed the shrimp. We’ll have to disagree about the sauce. Thanks for the note.

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